Grilled Eggplant Salad

By Melissa Clark

Updated Oct. 17, 2023

Grilled Eggplant Salad
Andrew Scrivani for The New York Times
Total Time
25 minutes
Cook Time
15 minutes
Rating
5(1,824)
Comments
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Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.

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Ingredients

Yield:about 1½ cups
  • 1large eggplant
  • 1plum tomato, diced
  • 1½teaspoons red wine vinegar
  • ½teaspoon kosher salt, more to taste
  • ½teaspoon chopped fresh oregano
  • 2garlic cloves, finely chopped
  • 3tablespoons extra virgin olive oil
  • 3tablespoons chopped parsley
  • Black pepper, to taste
  • Capers, for garnish, optional
  • Grilled pita bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

183 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 4 grams protein; 309 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.

  2. Step 2

    When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

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Ratings

5 out of 5
1,824 user ratings
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Comments

Minda

In all recipe with blistered eggplant you need to let it drain in a colander while cooling - the longer the better - so the dark bitter juices drain leaving a tastier, milder eggplant.

Jay Butterworth

Instead of grilling the eggplant intact I peeled and sliced it into 3/4" thick slabs, brushed with olive oil and grilled like burgers to get some nice char on both sides. I think this adds a smokey note to the finished salad. The oil used to brush on the sliced eggplant when grilling eliminates the need to add the 3 tablespoons EVOO to the salad when combining ingredients just prior to serving. However you choose to proceed, this recipe is delicious. Thanks Melissa.

Karen

I made this twice in a week. Preferred lemon juice to vinegar.

condiment queen

Better if you make a few hours ahead to let the garlic mellow. Really delicious.

Jean Kroeber

I Made this again tonight with 2 very small eggplants and 1/4 zucchini, roasted first and then cut in thin slices, l tomato, sliced and then cut smaller. It's absolutely bliss served with shredded lettuce and parsley served with fresh corn on the cob. Thank you, Melissa...One of my favorite things.

Deborah

Can I use my airfryer?

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